hundred
Although in this restaurant in La Condesa, in Mexico City, there are several cozy spaces and the portions to share are very tempting, the plan of sitting at the bar has its own thing: it is spacious and comfortable, with the air of a French-New York bistro , ideal to settle down for lunch, dinner (the best time to meet him, if you ask me) or spend the afternoon with a gewürztramining potosino, a vermouth and a snack, the aubergine dip and the shishitos They are a great option for these needs.
In addition, the bar has a view to entertain yourself with the ups and downs of the kitchen, from which specialties such as the aubergine milanese come out, which, accompanied by a kale, beetroot and mountain cheese salad, is a complete meal in itself.
Plus:
Alfonso Reyes 101, Countess, Mexico City. @ciena___
Roosters Hall
This place in the center of Mérida is all in one: a gallery and a cinema for those who are hungry for culture and a cantina and wine-bar for those with other types of appetites. Although the room is spacious, beautiful and takes advantage of the old scaffolding of an oat factory, we want to focus attention on a more intimate and charming space that serves the functions of any wine cellar: bringing the world of wine closer to new consumers and captivating with interesting selections to those who already are.
In this case, the focus is on natural wines that you can accompany with dishes for snacks or tacos that draw on Mérida’s Lebanese and Mexican roots. In addition to the castacán taco, practically a must, there are appetizers such as the labné with tomato and the venison tzik tostones that are worth trying with a glass of rosé wine.
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Calle 63 No. 459B between 50 and 52, Centro, Mérida. @salongallos
temporary table
This is an ultra-specialized bar dedicated to weaving bridges between disciplines such as design and cooking. In its first season, it will dedicate four months to cocoa drinks from different Oaxacan regions (such as atole chocolate from the Central Valleys or popo), which have been part of the Mesoamerican culinary culture for several yesterdays.
The format consists of going through all the possibilities of these drinks made with a cocoa base, a foaming ingredient such as pataxte and others that provide complexity and aromas, such as flowers, for an hour (perhaps a little more). A mandatory stop on your next trip to Oaxaca.
Plus:
Road of the Republic 105, Oaxaca. @temporarytable